Vanilla Almond Cupcakes

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As a hobby baker and cake artist, I'm inspired by some of the wackiest things around me, from tea packaging to seasonal produce and sometimes even the colors in Nathan's messy school projects.  So when Nathan asked me a question about the Olympics 2012 because it was a topic of class discussion, I thought why not.  Except I didn't want to make a batch of boring vanilla cupcakes in the Olympic colors. I thought I'd step it up a bit and used almond flour along with SRflour taking these cupcakes a long way on the flavor meter. And because these tasted as good as they looked, I decided to serve them without any fancy frosting.

Vanilla Almond Cupcakes
Yield : 12

Ingredients

Dry

• 140g self-raising flour
• 100g almond meal
• ½ tsp baking powder 
• 175g caster sugar 

Liquid

• ½ tsp almond extract 
• 100g natural yogurt 
• 3 large eggs 
• 175g melted butter 

Method

1. Heat oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with cupcake cases. 
2. In a large bowl, whisk together dry ingredients to blend. 
3. In a separate bowl, whisk eggs.
4. Add the almond extract and yogurt and continue to whisk to blend well.
5. Tip this liquid mixture into the dry ingredients and combine till well blended.  
6. Gently pour in the melted butter and whisk together until lump-free.
7. Divide the mixture into four separate bowls and gently mix a few drops of green, yellow, blue and red food coloring into each bowl.
8. Fill the cupcake cases until 2/3 full and bake for 18-22 mins 
9. Cool on a wire rack.